Jai Bhardwaj, a class 12 student, conducted a project comparing soybean milk and natural buffalo's milk. He prepared soybean milk by soaking and grinding soybeans, then filtering the mixture. He observed how each type of milk curdled at different temperatures (30°C, 40°C, 50°C) after adding curd. Natural milk produced denser curds at lower temperatures while soybean milk required lower temperatures (30-33°C) for good quality curds. Higher temperatures led to watery curds in both milks but the natural milk curds remained sour while the soybean milk curds became tasteless.

1. STUDY OF
SOYABEAN MILK
AND IT’S
COMPARISON WITH
NATURAL MILK
SUBMITTED
BY :-
NAME: JAI
BHARDWAJ
CLASS: XII (SCIENCE)

2. This is to certify that JAI BHARDWAJ of class
XII of GREEN PARK INTERNATIONAL SENIOR
SECONDARY SCHOOL has successfully
completed his project report in chemistry on
the topic
“Study of soyabean milk and it’s comparison
with natural milk” for the partial fulfillment
of AISSCE as prescribed by the CBSE in the
year 2021-22.
Signature of the principal
Signature of the Internal
Examiner
Signature of the External
Examiner

4. CONTENT
 AIM
 APPARATUS
 CHEMICALS
 PROCEDURE
 OBSERVATIONS
 RESULTS
 CONCLUSION

5.  Preparation of soyabean milk and it’s
comparison with natural milk with respect to
curd formation , effect of temperature and
taste
 Pestle and mortar , beaker , measuring
cylinder , burner , tripod stand ,
thermometer , tea spoon , muslin-cloth
 Soyabean milk and Buffalo’s milk

6. Soak about 15 g of soyabean in sufficient amount water in a
beaker. Allow them to remain in water for 24 hours at room
temperature. Take out swollen soyabeans and crush them to a
fine paste in pestle and mortar. Add about 200 mL of water
into it and filter the contents through a fine muslin cloth. The
filtrate thus obtained is called soyabean milk. Compare its
taste with buffalo's milk.
Take 20 mL of buffalo's milk in three different beakers.
labelled as A, B and C. Heat the beakers to 30°C, 40°C and
50°C respectively. Add ¼ tea spoon full of curd to each
beaker. Mix the contents with a glass rod. Allow the beakers
to stand undisturbed for 8 hours. Observe the changes and
record them.
Take 20 mL of soyabean milk in three beakers, labelled as D,
E and F. Heat the beakers to 30°C, 40°C and 50°C
respectively. Add tea spoon full of curd to each beaker. Mix
the contents with a glass rod and allow the beakers to stand
undisturbed for 8 hours. Observe the changes and record
them.

7. TYPES OF
MILK
BEAKER
NO.
TEMPERATURE QUALITY
OF CURD
TASTE OF
CURD
BUFFALO’S
MILK A
30°C PERFECTLY
DENSE
SEMI SOLID
SOUR
B
40°C COMPARATIVE
LY WATERY
LESS SOUR
C 50°C HIGHLY WATER TASTELESS
SOYABEAN
MILK
D 30°C ALMOST
DENSE
ALMOST
SOUR
E 40°C SEMI SOLID SOUR
F 50°C HIGHLY WATER
CONTENT
TASTELESS
VOLUME OF MILK TAKEN : 20 mL
TIME GIVEN FOR CURD FRORMATIOM : 8hours

8. For soyabean milk , the best temperature
for the formation of good quality and tasty
curd 30-33°C and for buffalo’s milk=35-40°C
In buffalo’s milk (natural milk) , higher the
temperature more rapid is the fermentation of
lactose into lactic acid which imparts a sour
taste to the curd.

9. http://www.cbseportal.com
Wikipedia
chemicalland.com
books.google.co.in